Finnish innovations make better use of oats and faba beans in new foods
The RETHINK project has created processes that cut chemical use, preserve fibre and prevent off-flavours in plant ingredients.
Food
2 storiesPositive solutions for healthier and more sustainable food.
Swedish tool to help schools serve sustainable and nutritious meals
The project calculates how much iron, zinc and calcium the body absorbs to support healthy menus without compromising sustainability.
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